Smoking Thick Ribeyes (2"+)

How to smoke thick (2”+) rib eye steaks

• ·         Soak your wood chips in water for at least 30 minutes before hand.
• ·         Build a charcoal fire under ONE HALF of your grill (for direct heat).
• ·         Under the other half, place a pan of water (for indirect heat).  I use the disposable aluminum “loaf” pans, one or two depending on the size of the grill
• ·         While your fire is really hot (as soon as your coals turn white, or slightly before) sear the steaks well on both sides over direct heat.  Approximately 3 to 5 minutes per side.
• ·         After both sides are seared, remove the steaks from the direct heat and add your soaked wood chips to the coals.
• ·         Place the steaks on the side of the grill directly over the water pan(s) – indirect heat.
• ·         If possible, open the lowest baffle near the coals, and the highest baffle near the water pans, to direct the smoke “through” the steaks.
• ·         Allow to smoke for 45 minutes to 1 hour, depending on level of doneness desired.